How To Bake Copycat Peanut Butter Cups [Visual Recipe]

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Nothing beats homemade candy, especially if it tastes as delicious as these Copycat Peanut Butter Cups! Assembling the candies in a Belgoods Bakeware silicone mini-muffin pan makes the chocolates easy to remove and creates a professional appearance. Serve one of these Copycat Peanut Butter Cups with a glass of ice cold milk for a special after-school snack or package them in clear plastic with festive ribbons for holiday gifts.






  • 11.5 ounce bag of milk chocolate morsels
  • 1 tablespoon vegetable oil
  • 1 cup creamy peanut butter
  • ¼ cup butter
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract





Step One: In a large mixing bowl using a hand mixer or stand mixer, combine creamy peanut butter, butter, confectioner’s sugar, and vanilla extract. Place in refrigerator to chill.



Step Two: Using a double boiler or heat-safe glass bowl placed on top of a medium saucepan full of simmering water, melt milk chocolate morsels and vegetable oil while stirring constantly. Remove from heat once all morsels are melted and chocolate is smooth and shiny.



Step Three: Place a teaspoon of melted milk chocolate in each section of the Mini Muffin Pan. Place in refrigerator for ten minutes to harden.



Step Four: Remove chilled peanut butter mixture and partially filled muffin pan from refrigerator. Roll teaspoons of the peanut butter mixture then place in each partially filled section.



Step Five: Using the remainder of the melted chocolate, fill mini muffin sections so that the peanut butter mixture is covered completely.  Tap pan to help chocolate settle around the filling. (If melted milk chocolate is beginning to firm, reheat for two to three minutes on the stovetop while stirring.)



Step Six: Refrigerate Copycat Peanut Butter Cups for at least one hour. After peanut butter cups are chilled and firm, carefully remove from silicon muffin pan. Serve immediately or keep in the refrigerator for up to one week.



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